I bet this would be amazing with gingersnap cookies on the bottom in place of the vanilla wafers! Not sure how it would affect the points, but I don't think those thin ginger cookies are very high in pts.

This looks absolutely fantastic - can't wait to make them! But it seems the print button is out of whack - any chance we can get it fixed?? Thanks Gina for all these wonderful recipes - my husband and I have lost over 10 lbs each thanks to you! :-)

I'd like to make these gluten free. I can use a gluten free vanilla wafer. What about the 1 tbsp of flour? Could I substitute corn starch or use a gluten free flour instead? What is the purpose of the flour? Thx! :)

Gina! I made your pumpkin cupcakes this weekend. I am pretty sure I ate 5 of them and then brought them to work to be shared. EVERYONE talked about how good they were. You have such a gift! Thank you for sharing, and I look forward to making these soon!

I made these tonight, they were a hit! I had a problem with them sticking to the inside of the cupcake liners, and I plan to spray a little non-stick spray in them next time. I loved the way the pumpkin butter made my house smell while it was simmering, smells better than any fall themed air freshener out there!

Oh my goodness gracious Gina, you've done it again. I have been eating up your no-bake pumpkin spice cheesecake but lack the self control to have just one slice. I've been hoping you'd come up with a pumpkin cheesecake cupcake recipe. (Yay built-in portion control!) I made your lemon ones a lot over the summer, plus a bunch of variations of it. So very excited to be making these tonight or tomorrow! Thank you x1000. :)

I made these yesterday and they were delciious, about half gone already between three people!

Unfortunately, I accidentally bought canned pumpkin instead of canned pumpkin pie mix, so it was totally lacking all those fall spices! overall, the cheesecake component was delicious and the pumpkin swirl just made it look pretty. Next time I will make sure to buy the right type of pumpkin! (pumpkin butter is really hard to find in the bronx haha!)

Made them tonight, used FF cream cheese which gets each cupcake down to 2 WW points plus. I thought they were tasty, a good sweet treat, but they definately don't seem like "cupcakes" , more like Custard cakes. The texture just wasn't "cake-like" They are good frozen as well.

Loved these although I used leftover icing from the pumpkin cupcakes as the pumpkin flavor and then for a few of them used strawberry jam...both were excellent and my co-workers liked them as well. Did not feel like a lowcal treat at all!

These are like little bites of cheesecake heaven! The only reason they are called cupcakes is the presentation.I did a batch with strawberry jam and gluten free gingersnap cookies. The jam boiled when it cooked, however and so they puffed all up like muffins, but when I took them out, they collapsed! They are very "artistic" looking, but delicious!I can't find pumpkin stuff yet... :(

Thank you so much for posting this fabulous recipe! I just made these and the are perfectly yummy (and gorgeous). I can't believe I get to have my cheesecake and am still able to stick with my nutrition plan! Awesome!

I made these this morning for a get-together of friends... did not tell anyone except for one other friend that is also dieting that they were "healthy"... they disappeared almost immediately! I crushed the nilla wafers instead of putting them in whole, and added about 1/4 tsp of pumpkin pie spice to the cheesecake mixture... SO GOOD!

Thank you so much for all your wonderful recipes! I also sincerely appreciate the WW points values. I made these yesterday and brought them to a party. They were a big hit! Personally i thought they could have used a little more sweetener, so if i make them again, i'll probably double the sugar (actually i used the splenda baking blend which usually makes it even sweeter, so i thought that was odd.) Also I used pumpkin pie filling, not pumpkin butter... so perhaps pumpkin butter is sweeter?

At my house we try to avoid partially hydrogenated oils - vanilla wafers haven't caught up with the times yet!! For this recipe I used the 100 calorie pack lorna doons - I used three little cookies per cup and sort of crumbled them with my fingers. it adds .7 calories and .22 fat so I don;t think it changes the points value!!

I am also so excited about fall and pumpkin season. I can't wait to see the rest of your pumpkin recipes! Do you have any that aren't sweet? (i.e. a main course that utilizes pumpkin?) Anything in the crock pot would be a bonus :-).

I made these yesterday and they were like little cheesecakes from Heaven! My local store was out of pumpkin pie filling so after thorough searching around the store I was able to find pumpkin butter. A tad pricey but it was a pretty big jar. That in itself tastes great. I brought them over to a friend's for dinner and her husband ate 3 of them! Very tasty!

I made a "gluten free" version to accommodate the doctor I work with. Instead of the vanilla wafer I make a crumble out of GF flour, brown sugar, pecans, cinnamon, nutmeg, salt and butter and pressed it into the bottom of the liners. I also added GF flour to the cheesecake portion as well. I must not have read the recipe correctly because I also bought plain pumpkin puree as well. I just added some cinnamon, nutmeg and sugar to flavor it.

This is DEFINITELY a recipe that will appear in my kitchen over and over again!

Yum!! I made these today and I was a little unsure about them before I started. I really LOVE cheesecake and most of the time substitutes for the real thing just dont do it for me....these were fantastic!! The homemade pumpkin butter made it even better. Thank you! We will be having these again!!

Thank you, thank you, a MILLION times thank you for this blog. I found you the week I joined WW and would totally have given up if not, because I adore food and food blogs and couldn't live without the joy they bring on a growling, jealous stomach - now I don't have to!

This recipe was amazing, I used your homemade pumpkin butter and added cardamom and nutmeg because I'm a savory kind of girl - nom, nom.

I've already made three of your recipes in a week and I'm sticking with them until I get the skinny cooking gist on my own! Seriously I cannot thank you enough!!!

I just made these. They are quite yummy however, I couldn't find pumpkin butter only apple butter. So I used pumpkin pie filling and added some cinnamon and vanilla. Next time Ill add some sugar to it. The pumpkin was bland to me. The cheesecake part is deelish!

I had a girls lunch today and my friend made these pumpkin swirl cheesecake cupcakes. Loved them! They were not overly sweet but so creamy. I am turning everyone on to Skinny Taste. This is now my first "go to" place for recipes.

I made these the other day when I had my parents over for dinner...every one loved them. I have been watching a lot of food network lately and decorated them up a bit (not sure how many points that added). I posted a pick on my blog http://myyo-yojourney.blogspot.com/

Yummy! I made the pumpkin butter which was soooo good! Then made the little cheese cake swirls that have been quickly disappearing from the fridge...by me! I'm the pumpkin lover in the house and have been in heaven with your pumpkin madness recipes! Thanks so much for sharing your recipes, photography and love of cooking!

WOW, everyone Loves this recipe!So far I have made Pumkin (pureed pumkin and pumkin spice) topped with 2 marshmallows, Apple pie (apple pie filling) topped with Pecans, Country Lemon (Lemon pie filling) toped with 3 pecans, Rasberry Chocolate (Semi Sweet) Today it will be Smores. One thing I have noticed was that using the larger Muffin pan and jumbo cups keeps the ingredints contained. Place the cookie in and 1/2 of a table SPOON mix, enough to cover the bottom, then put the (FLAVOR MIX)in and top with cream cheese mix, this ensures an easy distrubution of mix. Also I noticed that room temp topping combined better. I am also going to try a TOFU Lactose Free and see how that work with that are lactose intolerant. I also substituted Truvia for the Sugar and the difference was unnoticed (infact used slightly less then the recommeded amount).